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Sunday, April 25, 2010

Pineapple Coleslaw


4 cups shredded cabbage or a mix of cabbage/carrots/broccoli, etc. (I used a bagged slaw mix)
3/4 cup mayonnaise (I used fat-free Hellman's)
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon milk (I used skim)
1 teaspoon celery seed
One 8 ounce can of pineapple chunks or tidbits, well drained

In a bowl, combine mayo, vinegar, sugar, and celery seed

Place cabbage and pineapple in a large salad bowl; add dressing and toss well. Chill several hours for best results.


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